Simplified method for detection and quantification of 2-methoxy-3- isobutylpyrazine in wine

American Journal of Enology and Viticulture

Volumn 55, Issue 3, 2004, Pages 276-278

  Wampfler, Daniel J ^a   Howell, G S ^b  

^a Ste Michelle Wine Estates ^*  (United States)

^b MICHIGAN STATE UNIVERSITY   (United States)

Author keywords

2 methoxy 3 isobutylpyrazine; Headspace solid phase microextraction; Volatile Cash still

Indexed keywords

EID: 5344268193     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (7)

1. Allen, M.S., M.J. Lacey, and S. Boyd. 1994. Determination of methoxypyrazines in red wines by stable isotope dilution gas chromatography mass spectrometry. J. Agric. Food. Chem. 42:1734-1738.
2. Buttery, R.G., R.M. Seifert, D.G. Guadagni, L.C. Ling. 1969. Characterization of some volatile constituents of bell peppers. J. Agric. Food. Chem. 17:1322-1327.
3. Harris, R.L.N., M.J. Lacey, W.V. Brown, and M.S. Allen. 1987. Determination of 2-methoxy-3-alkylpyrazines in wine by gas chromatography/mass spectrometry. Vitis 26:201-207.
4. Pawliszyn, J. 1997. Applications of Solid Phase Microextraction: Theory and Practice. Wiley & Sons, New York.
5. Roujou de Boubée, D., C. Van Leeuwen, and D. Dubourdieu. 2000. Organoleptic impact of 2-methoxy-3-isobutylpyrazine on red Bordeaux and Loire wines. Effect of environmental conditions on concentrations in grapes during ripening. J. Agric. Food. Chem. 48:4830-4834.
6. Roujou de Boubée, D., A.M. Cumsille, M. Pons, and D. Dubourdieu. 2002. Location of 2-methoxy-3-isobutylpyrazine in Cabernet Sauvignon grape bunches and its extractability during vinification. Am. J. Enol. Vitic. 53:1-5.
7. Seifert, R.M., R.G. Buttery, D.G. Guadagni, D.R. Black, and J.G. Harris. 1970. Synthesis of some 2-methoxy-3-alkylpyrazines with strong bell pepper-like odors. J. Agric. Food. Chem. 18:246-249.